Easy cole slaw is the cool, crunchy side dish that balances smoky barbecue, grilled chicken, and saucy sandwiches. A bag of cabbage, carrots, and red cabbage meets a creamy dressing made with mayonnaise, lemon, vinegar, sugar, salt, and pepper. The hands-on work takes about five minutes; the important extra step is letting the bowl rest in the refrigerator so the vegetables stay crisp while the dressing turns tangy and cohesive.
What makes this easy cole slaw work
This slaw is built on contrast: crisp shredded vegetables against a smooth, lightly sweet dressing. Lemon juice and white vinegar cut through the richness of mayonnaise, while sugar rounds out the sharp edges. A prepared coleslaw mix keeps the recipe practical for a weeknight or a cookout. Choose a mix with green cabbage, red cabbage, and carrots for color and texture in every forkful.
The two-hour chill gives the dressing time to cling to the shreds and lets the cabbage soften slightly without becoming limp. After chilling, the vegetables should still have a clean crunch and the dressing should taste bright rather than flat.
Ingredients for easy cole slaw
- 14 ounces coleslaw mix with red cabbage and carrots
- 1/2 cup mayonnaise
- 2 tablespoons sugar
- 1 1/2 tablespoons lemon juice
- 1 tablespoon white vinegar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
Why this recipe is dependable
The dressing has enough acidity to keep a creamy salad from tasting heavy, but it remains gentle enough for a broad range of main dishes. The measured sugar balances lemon and vinegar instead of making the slaw taste dessert-sweet. Chilling gives cabbage time to absorb flavor while preserving its fresh bite, so this simple side works for a rushed dinner and a planned gathering alike.
How to make it
Use a large bowl so the dressing and vegetables can be mixed without crushing the cabbage. A wide bowl also makes it easier to scrape the dressing from the sides and distribute it evenly.
- Add the mayonnaise, sugar, lemon juice, white vinegar, salt, and pepper to a large mixing bowl and whisk together until fully combined.
- Add the coleslaw mix and stir well to combine.
- Cover and refrigerate for at least 2 hours before serving.
For the best texture, toss once midway through chilling if dressing has collected at the bottom. Before serving, give the slaw one final toss and transfer it to a clean bowl. A little liquid is normal; tossing it back through keeps the salad creamy.
Serving ideas
Serve easy cole slaw cold beside pulled pork, grilled sausages, fried chicken, burgers, or corn on the cob. It is especially useful on a barbecue plate because the lemon-vinegar dressing refreshes rich, smoky foods. Spoon it onto a toasted pulled-pork sandwich or tuck some into fish tacos for crispness and creamy contrast. For a party, keep the bowl chilled over ice and use a clean serving spoon.
Tips and an optional variation
Regular mayonnaise gives the fullest body, but a lighter or vegan mayonnaise also works. If the dressing tastes sharp before chilling, wait before adding sugar; the cabbage will mellow it as it rests. If it tastes too sweet, add a few drops of vinegar and retaste.
Optional variation: replace the prepared mix with about 8 cups finely shredded green cabbage, 1 cup shredded red cabbage, and 4 julienned carrots. Fold in chopped parsley, dill, or chives just before serving. This is optional and does not change the primary recipe.
For a cleaner presentation, spoon the chilled salad into a serving bowl just before eating and scatter a few fresh herbs over the top if desired. Keep the cabbage mix cold while you prepare the dressing, and avoid overmixing once the vegetables are coated. The goal is a light, even film of dressing around each shred, not a pool of sauce at the bottom. These small details preserve the crisp texture that makes this side so useful.
Storage and reheating
Store the slaw in an airtight container in the refrigerator and serve it cold. The texture is best during the first few days, although a properly chilled batch can be kept for up to a week. Stir before serving and discard it if it has been left at room temperature for more than two hours. This no-cook salad should not be reheated or frozen; thawing makes cabbage limp and watery.
Easy cole slaw questions answered
Can I make easy cole slaw ahead of time?
Yes. Prepare it at least two hours ahead; overnight chilling lets the flavors blend even more.
Why does homemade coleslaw get watery?
Cabbage releases moisture as it sits. Toss before serving and use a fresh, well-drained mix.
Can I use homemade shredded cabbage?
Yes. Combine green cabbage, red cabbage, and carrots in roughly the same total volume as the prepared mix, slicing everything thinly.
FAQs
With a short ingredient list and almost no active cooking, easy cole slaw is dependable for casual dinners and larger gatherings. Give it the full chill, toss it well, and serve it cold for the best creamy, tangy crunch.
Easy Cole Slaw with Creamy Lemon Dressing
Ingredients
Ingredients
- 14 ounce coleslaw mix with red cabbage and carrots
- 1/2 cup mayonnaise
- 2 tablespoons sugar
- 1 1/2 tablespoons lemon juice
- 1 tablespoon white vinegar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
Instructions
Instructions
- Add the mayonnaise, sugar, lemon juice, white vinegar, salt, and pepper to a large mixing bowl and whisk together until fully combined.
- Add the coleslaw mix and stir well to combine.
- Cover and refrigerate for at least 2 hours before serving.
